Note: Descriptions are shown in the official language in which they were submitted.
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CHEWING GUM OR SOFT CARAMEL
AND THE PRODUCTION METHOD THEREOF
1o BACKGROUND OF THE INVENTION
The present invention relates to a confectionary product and the production
method thereof. More particularly, the present invention relates to a chewing
gum or soft
caramel in which a gel is superficially anchored, as well as its method of
production in a
continuous process.
Confectionary products composed of two differentiated parts, an internal and
external part, have garnered popularity. The external part is composed of gum,
a soft or
hard caramel or another confectionary product capable of being extruded.
Likewise, the
internal part is composed of gum, gel, soft or hard caramel, or an
effervescent product, in
a solid, liquid, pasty or dusty condition, as the case may be.
Generally, the final product is obtained through the division into unitary
pieces of
a continuous strand formed by an external tube, and by the simultaneous
introduction of
the filler material into its interior.
To this end, the methods partly described in the U.S. Pat. No. 3,857,963,
which
consist of the extrusion of the outer product, in this case the gum, and in
turn of the filler
material, in this case the liquid, both of which would be initially located in
two separate
containers, will be used. The extrusion of the gum is undertaken through a
nozzle, which
concentrically bears a second nozzle through which the filler material is
positioned inside
the gum tube. Other patents related to similar proposals are U.S. Pat. No.
4,466,983 and
U.S. Pat. No. 5,035,905.
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In the Spanish patent no. 92011551, a gel-filled gum and the production method
thereof are described. In this patent, the gel is the filler and it's only
visible from the ends
of each piece as a result of the cutting of the continuous strand into
individual units.
The unitary pieces of this gum are characterized in that the fillers will
remain
occluded, given that the material mass contained inside will be either a
liquid or a
powder, or at most will be visible in the extremes of each piece as a result
of the
transversal cut of the continuous strand in each of the individual pieces.
Unlike the filler material for hard caramels, gum fillers should have a
suppleness
similar to that of the gum, given that its consumption entails that both parts
be chewed
and homogenized. Its industrial production differs substantially from the one
applied to
hard caramels, given the increased suppleness of the gum itself compared to
the low
flexibility of others.
Fillings in gums are oftentimes used in a dusty or liquid state. In both
cases, it is
not possible to use a continuous production, but rather a wrapping of
individual units,
which entails a temporal process longer than that required for the production
of gums
without fillers.
It may also be found that gums or other candies may be formed by two
superimposed layers of different colors and/or flavors, which are essentially
the same
type of product (gum, gel or chewable caramel). The assembly or
superimposition of
layers is usually manual or achieved by double extrusion.
In order to produce jellified products, it is necessary to place a product in
liquid
state on inoulds individually, leaving it to settle for a more or less
prolonged period of
time inside special acclimatization chambers for its jellification and drying.
Subsequently, it is necessary to elaborate each of the final pieces, starting
with
coating the whole of them with the gum itself
The separate production of the aforementioned j ellified filler does not allow
for
the production of gum through a continuous process with filler material or
surface
materials of this sort.
In concrete combinations of a solid covering and a solid filling, it is
possible that
the final product may be configured in such a way that the filler may be
visible from the
exterior. Gums formed through composites of the same matter, such as those
described in
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the British Patent 2096447 B, and obtained by concentrically extruding two
different
masses of this product are quite popular. Caramels with similar
characteristics are also
popular. In all of them, however, the filler material can only be seen in the
ends where
pieces have been cut.
However, soft caramels or gums with a superficial sheet of gel fixed to the
gum,
with the said sheet of gel totally visible over every side of each piece, are
unknown.
Obviously, continuous production procedures for soft caramels or gums of these
characteristics are not known either.
1 o SUMMARY OF THE INVENTION
The present invention relates to confectionary products. More specifically,
the
present invention relates to a confectionary product comprising a body of gum
or soft
caramel. The product includes channels that are so constructed and arranged
that a gel
contained. in the channel is visible from the exterior of each of the pieces
of the product
from a plurality of sides. Preferably, the gel is visible on at least three
sides of the piece.
Methods of making the product are also provided.
Accordingly, the present invention provides a confectionary product comprising
a
body fonned by a composition chosen from the group consisting of soft caramel
and
gum, the body defining a channel including a gel, the gel being so located in
the channel
so as to be visible from an exterior of the product on three sides of the
product.
In a further aspect, the present invention provides a method of producing a
confectionary product comprising the steps of: preparing a composition mass
selected
from the group consisting of soft caramel and gum, a liquid solution and an
acid solution;
placing of the three components in separate containers; separately pumping the
liquid and
acid solution into a static mixer; extruding the composition mass through a
nozzle
forming a continuous strand having a U-shaped cross-section with a channel;
placing in
the channel the liquid and acid solution of the mixture, in a liquid state;
and cooling the
resultant continuous strand until the liquid and acid solution has gelled into
a gel.
Additional features and advantages of the present invention are described in,
and
will be apparent from, the following Detailed Description of the Invention.
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BRIEF DESCRIPTION OF THE DRAWINGS
Aspects of the present invention are illustrated, merely by way of example, in
the
accompanying drawings, in which:
Figure 1 is a cross-section of a channel-shaped continuous strand of chewing
gum
or soft candy;
Figure 2 shows the step of introduction of the gel inside said channel shaped
continuous strand of chewing gum or soft candy;
Figure 3 is a perspective schematic view showing the cutting into units of
said
continuous strand of chewing gum or soft candy filled with the gel; and
Figure 4 is a perspective view of a unit of the product.
DETAILED DESCRIPTION OF THE PRESENT INVENTION
This invention relates to a gum or soft caramel 2, with a gel sheet 4 covering
one
of its sides, completely visible from the exterior, and the production thereof
through a
continuous process. The gum or the soft caramel is obtained through the
sectioning into
pieces of a strand 6 composed of a gum or soft caramel support 8, in which the
gel has
already been placed.
The final unitary product shows a sufficient and stable consistency, as it can
be
presented in several forms, with different flavor and color compositions.
The superficial sheet is comprised of a liquid product that jellifies in a
reduced
amount of time. This product is comprised of sugars, aromas, glucose syrup and
other
ingredients, including one or several jellifying agents such as starches,
modified starches,
agar-agar, pectins of high and low inethoxyl index, carrageenans, gelatins or
the like.
As will be described, the method used allows for the production of
individualized
units by fonning a continuous channel of extruded gum or soft caramel, in
which surface
a gel has been placed. This production method consists of different stages: a
separate
preparation of the three constituents (mass of gum or soft caramel, a liquid
solution
between 93% to 95% and an acid solution between 0.5 to 7%), the extrusion of
the gum
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or the soft caramel forming a channel, the pumping of the liquid solution and
pumping of
acid solution, and through a mixer, the deposition of the filler material and
continuous
processing.
The mass of the gum or soft caramel is conventional, and prepared in
accordance
with known procedures unrelated to those of the current invention.
The gel product is simultaneously prepared in liquid state by mixing a liquid
solution with an acid one. The jellification of the filler material in its
liquid state is
achieved in a short period of time, thanks to this acidic additive and/or
cooling to which
is subsequently submitted.
While the mass of gum or soft caramel 8 that forms the channel 10 is being
extruded, its surface receives the liquid and acid solutions 12 by means of
pumping
through a static mixer, thus forming the sheet of gel in liquid fonn,
remaining trapped in
the surface of the channel of the giun or soft caramel. (see Figures 1 and 2)
In order to ease deposition and fixation of the gel sheet in the surface of
the strand
of the chewable gum or caramel, it is preferrable that said strand has a U-
form section,
and that the laterals of the said strand close completely on the laterals of
the gel sheet.
This will avert that, during the subsequent manipulation and cooling of the
product, the
gel sheet comes into contact with machines and, therefore, sticks to it.
More specifcally,as best shown in Figure 1, the nozzle of the extrusion of the
gum or soft caramel has a determined form for the output of the product,
allowing the
channel 10 of the gum or soft caramel to have a transversal section in the
manner of a
dovetail groove and its height should exceed that of the surface of the sheet
of gel. That
enables the gel sheet 4 to be trapped against the channel 10 of the gum or
soft caramel,
and besides that does not come into contact with, and therefore does not stick
to, the
different components of the production line where the continuous channel would
pass
until is cut into individual units and is wrapped.
The mixture of liquid and acid solution (which as a whole will form a liquid
mass
that will give rise to the gel) is pumped at a temperature higher than the one
for
gelification, the deposited liquid acquiring a definite consistency in gel
shape in the
surface of the aforementioned strand with a channel form, in a short period of
time, by
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the reaction of the liquid solution with the acid solution andlor by the
decrease of the
temperature as a whole.
Thus, as shown in Figure 3, a continuous strand 6 of a product composed of gum
or soft caramel 8 and a gel 4 in the surface, is produced. Once the strand is
cooled (as
usually occurs during the production of gum) it may be divided into individual
portions 2.
In each of these portions, the sheet of gel 4 will be completely visible in
three of the sides
of the product.
PRESENTLY PREFERRED FORMULATIONS OF THE INVENTION
By way of example and not limitation, examples of the products of the present
invention will now be provided.
The following examples are based on a mass of gum or soft caramel, which in
its
surface may include a sheet from the liquid and acid solution.
A mass of gum may be composed of:
50 to 75% of ground sugar,
15 to 30% of base glue,
10 to 20% of glucose syrup,
0.2 to 2% of aromas, and
1 to 8% of glycerin.
This gum mass may also be comprised of up to 3% of citric acid and up to 1% of
coloring matter.
The preparation of the same is conducted as follows. Part of the ground sugar,
base glue and glucose syrup are mixed, at a temperature of 60 degrees Celsius,
adding the
coloring matter next, if any is available. The glycerin is then added, and in
this case, the
citric acid, the remaining ground sugar and finally the aroma. This mass will
be ready to
be extruded.
A soft caramel mass is comprised of:
20 to 40% of sugar,
20 to 40% of glucose syrup,
6 to 9% of water,
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6 to 10% of fat,
0.1 to 3% of emulgent,
0.5 to 3% of gelatin,
0.01 to 2% of aromas.
This soft caramel mass may also be comprised of up to 5% of citric acid and up
to
1% of coloring matter.
The preparation thereof is conducted as follows. Five percent of glucose syrup
is
mixed with 2% of water at 30 to 35 C degrees. Then, gelatin is added until
dissolved,
increasing temperature up to 50-60 C degrees.
The sugar, the remaining glucose syrup and the remaining water are mixed
separately at a temperature of 120-135 C degrees. Once it is ready, the
mixture is cooled
until it reaches 90 C degrees.
The former mixture is added to this latter, along with the fat and emulgent,
and
once mixed, the preparation should be cooled at 60 C degrees. Then, the aromas
are
added and once mixed, it should be allowed to settle for 8 hours at a
temperature of 25 to
30 C degrees.
A liquid solution is comprised of:
to 60% of sugar,
20 to 50% of glucose syrup,
20 0 to 15% of glycerin,
0.5 to 5% of HM pectins,
0.1 to 5% of sodium citrate
0.1 to 5% of citric acid,
0.01 to 2% of aromas.
This solution may also contain up to 1% of coloring matter.
The preparation thereof is conducted by dissolving the pectin, sodium citrate
and
citric acid in water at a temperature between 50 and 80 C degrees, and the
pectin should
not be gelified or degraded.
The sugar, glucose syrup and the above preparation should be mixed separately,
boiled in order to achieve a dried matter between 75% and 82%, so as to have a
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remaining proportion of water between 18 and 25%. Next, the glycerin, aroma
and
coloring agent, if any, are added.
An acid solution is comprised of:
40 to 90% of water,
10 to 60% of acid.
This solution may also be comprised of up to 2% of coloring matter.
The preparation thereof is conducted by mixing its components at a temperature
of 15 to 25 C degrees.
The mass of gum or soft caramel is prepared as indicated, and is placed in an
output container, allowed to be pumped mechanically through an extruder which
at one
end has an output finished by a nozzle and is capable of continuously
preparing a
channel-shaped strand with a dovetail groove transversal section in order to
ease
subsequent gel obstructions by the lateral walls of said channel.
The liquid and acid solution is placed in two separate containers, afforded
with an
output conduit with an individual pump on each of them. The two pumps are
connected
to a static mixer.
The static mixer includes an output with a conduit (with a lower section than
the
nozzle which extrudes the gum mass or soft caramel). The output is flat-shaped
and is
located on the surface of the U-formed nozzle vale of the extruder.
The strand of the gum mass must have a channel form to receive the liquid mass
that will subsequently gelify.
By exti-uding the gum mass, the gelifiable filler material will be deposited
simultaneously, the latter invading almost the whole gorge of the chewable gum
or
caramel.
The inclusion of the organic acid in the composition of the filling will cause
the
pectin with a high index of methoxyl to gelify in a short period of time. This
period
depends mainly on the quantity of added organic acid, the concentration of the
indicated
pectin and the general temperature of the solution during and after the
addition of the
organic acid.
Specifically, the gelification time is reduced noticeably by decreasing the
static
mixer's output temperature, so that adjustments to the added quantity of
organic acid, the
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length of the output conduit, or the temperature of extrusion of the mass of
the gum or
soft caramel, among other factors, it may be possible to get the solution to
gelify on the
surface of the mass of the gum or soft caramel.
A similar process may be used if pectin with low index of methoxyl is used. In
this case, gelification is achieved through the use of an aqueous solution of
calcic salt
with a high concentration of Ca++ divalent ions A second formulation to obtain
a
preparation fit to be used as a surface sheet with similar characteristics to
the one
described above may consist of a solution of sugar, syrup and aromas with a
gelifying
agent such as agar-agar, carrageenan, starches or gelatins, or mixtures
thereof;
This solution is kept hot, above the temperature of gelification, in the
static mixer,
until it is deposited simultaneously while extruding the strand of the gum or
soft caramel.
A decrease in the temperature of the output conduit of the mixer allows the
cooling of the solution to achieve its gelification once it is on the surface
of the gum mass
strand.
The cooling of the strand, once the whole has been produced, allows the whole
to
be processed.
Percentages of the mass of gum or soft caramel and the gelifiable sheet with
respect to the final product vary, and the strand base and its lateral walls
should have
enough resistance to support the gelifiable sheet and preclude its spreading
before
gelification is achieved. The minimum percentage of mass of the gum or soft
caramel
should be at least 40% of the total product comprised of the gum or caramel
and
gelifiable mass.
Regardless of the type of gelifiable mass used, the result is a gum or soft
caramel
channel full of gelified product, a whole capable of being sectioned in
individual units,
~5 one of the major sides of each piece showing the jellified sheet and the
superficial parts
of the wall of the gum or soft caramel channel. In the opposite side and the
lateral sides
only the chewable gum or caramel are visible. And, finally, in both sides of
the individual
pieces cut, chewable gum or caramel as well as a gelified sheet are visible.
The resulting confectionary product (gelled gum or soft caramel) and its
respective method of production may be essentially modified with respect to
its
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accidental characteristics by an specialist in the field without modifying the
essence of
the invention that will be explained in the following claims.
It should be understood that various changes and modifications to the
presently
prefeired embodiments described herein will be apparent to those skilled in
the art. Such
changes and modifications can be made without departing from the spirit and
scope of the
present invention and without diminishing its intended advantages. It is
therefore
intended that such changes and modifications be covered by the appended
claims.
